YOUR SOLIN GENERATED RECIPE
Pulled Pork Nachos with Pickled Jalapeños
Slow-roasted pork shoulder piled onto crunchy corn chips and black beans, finished with a tangy drizzle of Greek yogurt and zesty pickled jalapeños.
INGREDIENTS
5 oz Cooked pork shoulder
0 oz Organic corn chips
0.5 cup Black beans
0 oz Sharp cheddar cheese
2 tbsp Plain Greek yogurt
1 tbsp Pickled jalapeños
2 tbsp Fresh salsa
1 tbsp Fresh cilantro
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Spread the organic corn chips in a single layer across the baking sheet, ensuring they are slightly overlapping to catch all the toppings.
In a small bowl, toss the shredded cooked pork shoulder with sea salt, black pepper, and garlic powder until evenly seasoned.
Distribute the rinsed black beans and the seasoned pork shoulder evenly over the bed of corn chips.
Sprinkle the shredded sharp cheddar cheese over the pork and beans, focusing on the center to ensure every bite is cheesy.
Place the baking sheet in the oven and bake for 5 to 8 minutes, or until the cheese is melted and the edges of the chips are golden.
Remove from the oven and immediately top with fresh salsa and the zesty pickled jalapeños.
Finish the dish with a generous drizzle of plain Greek yogurt and a sprinkle of chopped fresh cilantro before serving warm.